Spiralized Roasted Vanilla Sweet Potatoes and Apples

Spiralized Roasted Vanilla Sweet Potatoes and Apples

Arizona Desert Flower

"Vanilla olive oil imparts a fabulously creamy taste to these roasted beauties! Adjust the spices to your taste."
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Ingredients

40 m servings 278 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; spray with nonstick spray.
  2. Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
  3. Combine vanilla bean, scraped seeds, and olive oil in a small saucepan over very low heat. Warm the oil until fragrant, about 5 minutes. Remove from heat and let cool, about 5 minutes.
  4. Cut sweet potato and apple into noodles using a spiralizer. Place in a large bowl.
  5. Whisk 2 tablespoons olive oil, brown sugar, cinnamon, salt, nutmeg, and ginger together in a small bowl. Drizzle over sweet potato and apple; toss well to coat.
  6. Spread sweet potato and apple in an even layer on the prepared baking sheet.
  7. Bake in the preheated oven, turning once, until golden, about 10 minutes. Increase oven temperature to 425 degrees F (218 degrees C). Roast until ends of sweet potato start to brown and toast, 5 to 10 minutes more.

Footnotes

  • Cook's Note:
  • Refrigerate extra infused olive oil for another use.

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